Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles.

Abstract

Swelling and texture deterioration of cooked noodles are significant challenges hindering the growth of the takeout noodle market. This study investigated the swelling behavior and structural/molecular changes in the starch-gluten matrix of cooked noodles upon common condiments addition. Oil treatment significantly increased swelling by 56.30 ± 0.57 %, accompanied by notable texture deterioration and formation of a cellular network. The oil addition disrupted gluten-starch compatibility, accelerated heat-induced gluten aggregation, and facilitated starch phase transition. Conversely, vinegar reduced swelling by 17.21 ± 1.98 %, forming an irregular dense network. Vinegar modulated gluten polymerization and gluten-starch interaction while inhibiting starch phase transition, agglomeration, and gluten fibril disruption during soaking. NaCl exhibited negligible effects on noodle swelling. These results demonstrate that oil promotes excessive noodle swelling during cooking, while vinegar effectively suppressed this process. This study offers theoretical insights and potential strategies for developing anti-swelling noodles.